Wednesday, December 16, 2009
Monday, December 14, 2009
Monday, November 23, 2009
Gorgonzola Figs with Balsamic Glaze:
1/2 cup balsamic vinegar
8 dried figs
1/4 cup crumbled Gorgonzola cheese
4 thin slices proscuitto, halved
1 tsp minced fresh rosemary
1/8 tsp pepper
For glaze, bring vinegar to a boil over medium heat. Cook until reduced to about 1/4 cup. Cut a lengthwise slit down the center of each fig and fill with about a tsp of cheese, sprinkling of rosemary and pepper. Wrap each fig with a piece of proscuitto and place on a baking sheet. Bake at 425 degrees for 10-12 minutes or until proscuitto is crisp. Serve appetizer warm with glaze drizzled over top.
8 oz. crab meat (any type will work fine)
1/2 cup onion, finely diced
1/2 tsp garlic, minced
8 oz chicken stock
2 cups milk
3/4 cup heavy cream
1/4 stick butter
2 Tbsp flour
2 tsp Creole seasoning
1/8 tsp paprika
1/8 tsp nutmeg
1/4 tsp black pepper
1 bay leaf
3 sprigs thyme, chopped
In a stock pot or dutch oven, melt butter on Medium-high heat. Add onions, garlic, bay leaves, thyme, and nutmeg, cooking until onions are clear. Add flour, Creole seasoning, cayenne, black pepper, and paprika. Stir constantly until roux becomes a tan color. This will not take long (use a wooden spoon for stirring). Add stock and blend with the roux. Cook 10 minutes, stirring mixture occasionally. Warm milk and cream in microwave while stock is cooking. Then add crab meat, milk, and heavy cream and bring to a boil. Turn heat down to low and cook for 30 minutes, stirring occasionally until time is up.
1/2 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable broth or stock
1 Tbsp black peppercorns
1 1/2 tsp Allspice berries
1 tsp ground ginger
1 gallon ice water
Combine all ingredients except ice water in a large pot over medium-high heat. Stir occasionally while bringing to a boil. Remove from heat, and let cool completely. When you are ready to start brining, combine with ice water in a large pot or bag and add turkey (breast side in first). Keep cool for 8 hours before cooking.
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups yellow or white onion, chopped
1 cup green bell pepper, chopped
2 Tbsp garlic, minced
4 Tbsp parsley, chopped
4 tsp Creole seasoning
1 quart water
Turkey giblets, liver, etc.
Put the turkey parts in water, bring to a boil and simmer for 30 minutes. (skim off the scum that will rise to the top, yes I know it is not the best part of cooking) Let the pot cool and remove any meat on bones. Mince the meat you took off the bones and return to the water. Set this aside for now. Melt butter in a dutch oven, add rice and cook until brown. Add onions, garlic, celery, bell pepper, and parsley; cooking until transparent. Now put the meat and its broth on the burner again and heat. Add in the rice mixture. The water should just cover the rice (about 1 inch, add extra water if needed). Add Creole seasoning, bring to a boil, and cook until water is almost evaporated. Stir occasionally to prevent sticking. Cover and cook on low for about 25 minutes. Remove from the heat and let sit for another 15 minutes. Fluff before serving.
Green Beans with Brown Butter and Pecans
1 lb fesh green beans, ends removed
1/2 cup butter
1/2 cup chopped pecans
Cook green beans in water over medium-high heat until tender. In a small skillet, melt butter over medium heat. Cook butter until browned (tilt pan). Add pecans, and cook another 2-3 minutes to toast. Add butter mixture over drained beans. Toss to coat and serve.
I also did a variation on this recipe using balsamic vinegar, extra virgin olive oil and red onions. Cook the beans as usual and drain. Saute' thinly sliced red onions (1/2 cup) on medium-high heat. Add in a few Tbsps of balsamic vinegar to coat and cook another minute or so. Pour about 1 Tbsp of olive oil and 2 Tbsp or balsamic vinegar over the green beans; toss to coat. Fold in onions and serve.
Papa Smitty's Cream Cheese Mashed Potatoes
2 lbs baking potatoes, peeled and quartered
3 oz. cream cheese
3 oz. sour cream
1/4 cup butter, melted
1 tsp salt
1/4 tsp pepper
chopped fresh parsley
In a large pot on high heat, boil potatoes in water. Reduce heat to medium and simmer about 25 minutes until potatoes are tender. Drain and mash. For extra creamy potatoes (as if these need it), use a potato ricer first. Add in cream cheese, sour cream, butter, salt and pepper. Use a hand mixer until well blended. Fold in parsley and serve.
Kristin's Cranberry Relish
1 1/2 cups Granny Smith apples, peeled and chopped
1 cup brown sugar
1/2 cup white grape juice
1 tsp ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1 12 oz. package fresh cranberries
Combine all ingredients in a saucepan on medium-high heat. Bring to a boil, reduce heat to low and simmer until thick (15 minutes). Stir occasionally. Mixture should be able to coat a spoon. Cool completely and store for at least 8 hours. It is at its best 24 hours after creation.
Roasted Flour Turkey Gravy
Balsamic Green Beans with Red Onion
Kristin's Cranberry Relish
Ambrosia SaladPumpkin Pie
Gorgonzola Figs with Balsamic Glaze
Turduchen with Pork Dressing
Papa Smitty's Creamy Mashed Potatoes
Green beans with Pecan Butter
Kristin's Cranberry Relish
Monday, November 16, 2009
If you don't already enjoy these once in a while, pick some up and try them out.
Aren't they tasty looking?!
2-3 Cornish hens
1/8 cup lemon juice
1/8 cup melted butter
2 Tbsps chopped basil
2 Tbsps chopped thyme
2 Tbsps chopped tarragon
2 Tbsps minced garlic
2 Tbsps Creole mustard
1 tsp honey
Preheat the oven to 400 degrees. You will need a roasting pan with a lip to catch the juices.
While it is heating, rinse your hens. If there are goodies inside, remove them. You could freeze them for later or chunk them. Livers and such make good dirty rice.
Season your birds lightly with salt, pepper, and Creole seasoning. Combine herbs in a small bowl and rub a small amount on to the breast of each hen.
Use the rest of the herbs inside and out on the remaining parts of the hens.
Roast the hens uncovered for 30-40 minutes or until they are golden brown and cooked through. During the roasting time, combine mustard and honey. Use a pastry brush to baste the tops and legs of each bird.
Bake for another 5-10 minutes, until the glaze is golden brown. Ours got a bit crusty because of the amount of herbs but was still delicious. We also took the liquid from the hens along with the same herbs in the recipe and added it to a long grain rice. It was excellent!
There are lots of ways to cook up these birds, so try our recipe or make up your own new creation and tell me about it. Happy cooking!
Wednesday, October 28, 2009
I've been experimenting with the slow cooker enough now to be able to create my own one pot meals. This one turned out so good that we fought over the leftovers.
2 lbs (1.5-2.5 range) beef chuck roast
1-2 Tbsp cajun seasoning
10 oz. frozen whole kernel corn
1 large green bell pepper, chopped
1 medium white or yellow onion, chopped
1 tsp sugar
1-2 tsp hot pepper sauce
1/4 tsp black pepper
1 14.5 oz. can diced tomatoes, undrained
1. Trim fat from the roast. Sprinkle Cajun seasoning evenly over all sides of the meat. Make sure to press it in. Place in a slow cooker that is at least 4 quarts.
We have been buying Abita's seasonal Pecan beer, and I must say it is absolutely wonderful. Maybe the beer fairy will see this and send me some! A girl can dream.